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Malay Heritage
Nasi Dagang
Nasi Dagang have always been one of my favorite breakfast, traces it's origin from Terengganu & Kelantan.
Marina’s Story
Ingredients to soak for a minimum of 2 hours I:
Ingredients
4 servings
- brown (dagang) rice, washed & soaked with 1 piece dried tamarind, then drained3 cups
- glutinous rice, washed,soaked & drained1 cup
- screwpine leaves, torn & knotted2
- fenugreek/halba1.5 tsp
- thin coconut milk2.5 cups
- thick coconut milk1.5 cups
- teaspoon salt1.5
- sugar1 tsp
- shallots6
- garlic4 cloves
- ginger, julienne(cut into fine strips)1 inch
Instructions
- 1.
Line steamer with banana leaves.
- 2.
Place the drained rice over the banana leaves. Steam in boiling steamer for 30 minutes.
- 3.
Remove from steamer and mix in all the thin coconut milk, salt & sugar combined......gradually... while stirring it all in.
- 4.
Return to steamer & steam for another 20 minutes.
- 5.
Take off from the steamer. Sprinkle with fenugreek, shallots, ginger, garlic & screwpine leaves.
- 6.
Pour the thick coconut milk & stir it in thoroughly.
- 7.
Steam for a further 15 minutes or till rice is cooked through.
- 8.
Perfect served with Tuna Curry or Gulai Ikan Tongkol.